Best Beignets
These classic New Orleans-style beignets are light, airy pastries made from yeast-raised dough, fried until golden, and generously dusted with powdered sugar. The recipe yields 24 beignets perfect for breakfast, brunch, or dessert.
These classic New Orleans-style beignets are light, airy pastries made from yeast-raised dough, fried until golden, and generously dusted with powdered sugar. The recipe yields 24 beignets perfect for breakfast, brunch, or dessert.
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In a bowl of a stand mixer, whisk together the warm water, active yeast, and 1 tablespoon of sugar. Let this mixture sit for 7 to 10 minutes until a foam raft forms on the surface, indicating the yeast is active.
Add the remaining 1/3 cup sugar, whole milk, whole egg, egg yolk, and melted butter to the yeast mixture. Whisk until the ingredients are fully combined.
Attach the bowl to the stand mixer fitted with a dough hook. Add the sea salt and all-purpose flour. Mix on medium speed for 2 to 3 minutes until the dough is smooth and pulls away from the sides of the bowl.
Cover the dough with plastic wrap or a clean towel. Allow it to rest at room temperature until it doubles in size, approximately 90 minutes.
Transfer the risen dough onto a floured surface. Roll it out to about 1/2 to 3/4 inch thickness, then cut into squares or rectangles measuring about 1 1/2 to 2 inches each.
Preheat a deep fryer or heavy pot with neutral oil to 350°F (175°C). Ensure the oil depth allows the beignets to float while frying.
Carefully place 5-6 beignets into the hot oil without overcrowding. Fry each side for 1 1/2 to 2 minutes, or until they turn golden brown and puff up.
Remove the fried beignets with a slotted spoon and place them on a paper towel-lined sheet tray to drain excess oil.
Generously dust the warm beignets with powdered sugar before serving while still fresh and fluffy.
Store cooled beignets in an airtight container at room temperature for up to 2 days; reheat gently in a 250°F oven for 5 minutes to restore fluffiness.
stand mixer with dough hook · deep fryer or heavy pot · slotted spoon · instant-read thermometer
After whisking warm water (105–110°F), yeast, and 1 tablespoon sugar, let it sit 7–10 minutes. A foam raft forming on the surface indicates the yeast is active and ready.
Yes. Prepare the dough through step 4, then cover and refrigerate overnight. Bring to room temperature before rolling and frying.
Preheat oil to 350°F (175°C). Maintain this temperature to ensure beignets fry golden and puff evenly without absorbing excess oil.
Fry each side 1½ to 2 minutes until golden brown and puffy. Fry only 5–6 beignets at a time to avoid overcrowding.
Ensure your yeast is active (test in step 1), allow the dough to fully double (about 90 minutes), and maintain oil at 350°F during frying.
